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Big Mac Clone

A very delicious, authentic, and most importantly great clone of a Big Mac from McDonald's.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 39 minutes
Course lunch/dinner
Cuisine American
Servings 2 people
Calories 4947.7 kcal

Equipment

  • 1 Mixing Bowl For preparing the special sauce.
  • 1 Large Skillet For toasting buns and cooking patties.
  • 1 Spatula/Turner For flipping buns and burger patties.
  • 1 Tray with Waxed Paper For shaping and temporarily freezing burger patties.
  • 1 Measuring spoons/cups For accurate ingredient measurement for the sauce.

Ingredients
  

Main

  • ⅔ pound ground beef 85% lean
  • 2 cups mayonnaise
  • 2 tablespoons prepared yellow mustard
  • 2 tablespoons sweet pickle relish
  • 1 ½ teaspoons white wine vinegar or more to taste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground paprika
  • 4 hamburger bun bottoms
  • 2 hamburger bun tops
  • 2 tablespoons minced onion or to taste
  • ½ cup shredded lettuce or to taste
  • 2 tablespoons dill pickle slices or to taste
  • 2 slices American cheese
  • salt and ground black pepper to taste

Instructions
 

  • Shape ground beef into 4 flat patties that will fit the hamburger buns. Place them on a tray lined with waxed paper; transfer to the freezer.
  • Mix mayonnaise, mustard, pickle relish, white wine vinegar, onion powder, garlic powder, and paprika in a bowl to make sauce. Refrigerate for 10 minutes.
  • Preheat a large skillet over medium heat. Toast buns in batches until lightly golden, 1 to 2 minutes.
  • Layer some of the sauce, 1 tablespoon minced onion, 2 tablespoons lettuce, and pickles on 2 bottom buns. Layer some of the sauce and remaining 1 tablespoon minced onion, 2 tablespoons lettuce, and American cheese on the other bottom buns.
  • Season patties with salt and pepper. Cook in the hot skillet 2 at a time until browned, 3 to 4 minutes per side. Place 1 patty over each bottom bun; stack and cover with top buns.

Notes

To achieve the signature Big Mac flavor, ensure your ground beef is 80/20 for optimal juiciness; leaner meat can dry out quickly. When shaping patties, make them slightly wider than the buns as they will shrink. A dimple in the center can prevent them from bulging. The 'special sauce' benefits greatly from chilling, allowing the flavors to meld and deepen. For the buns, toast them until just golden, not crispy, to maintain softness. The layering is crucial: fine dice for the onion and finely shredded lettuce contribute to the authentic texture. Don't overcrowd the skillet when cooking patties to ensure a good sear.